Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation

큰느타리버섯 첨가가 김치의 숙성 중 품질에 미치는 영향

  • Kim, Jeong-Han (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Moon, Mi-Hwa (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chung, Jae-Woon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chi, Jeong-Hyun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Ju, Young-Cheoul (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
  • 김정한 (경기도농업기술원 버섯연구소) ;
  • 문미화 (경기도농업기술원 버섯연구소) ;
  • 정재운 (경기도농업기술원 버섯연구소) ;
  • 지정현 (경기도농업기술원 버섯연구소) ;
  • 주영철 (경기도농업기술원 버섯연구소)
  • Published : 2005.06.30
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Abstract

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

큰느타리버섯을 첨가한 김치를 제조하여 숙성시키면서 품질 특성의 변화를 측정하였다. 큰느타리버섯 김치의 숙성기간에 따른 pH를 측정한 결과 처리간의 차이는 보이지 않았다. 적정산도는 pH와 반대 경향으로 나타났었다. 큰느타리버섯 김치의 총균수와 유산균수는 발효 16일경에 최대치를 보였으며, 그 이후에 감소하였다. Radical 소거능은 대조구 보다는 버섯이 첨가된 처리구에서 높게 나타났으며, 데침 버섯 처리구가 가장 우수하였다. 숙성 6일경의 김치의 관능평가 결과 전반적으로 버섯처리구에서 신맛이 대조구보다 높게 나타났으며, 조직감은 대조구가 가장 좋은 것으로 나타났다. 특히 데침 버섯채 김치가 radical 소거능 및 종합적인 기호도에서 가장 우수한 것으로 나타났다.

Keywords

References

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